<sandwiches>
  <sandwich title="Egg mayonnaise and watercress sandwich">
    <ingredients>
      <ingredient>4 free-range eggs, hard-boiled</ingredient>
      <ingredient>6-8 tbsp mayonnaise</ingredient>
      <ingredient>butter, for spreading</ingredient>
      <ingredient>4-6 slices white bread</ingredient>
      <ingredient>1 large bunch watercress</ingredient>
    </ingredients>
    <instructions>
      <instruction>Peel the eggs and place into a small bowl. Using the back of a fork, roughly crush the eggs into small pieces. Add mayonnaise to taste. </instruction>
      <instruction>Butter the bread, remove the crusts and cut into squares. </instruction>
      <instruction>Spread half of the bread with the egg mayonnaise mixture, top with watercress and sandwich with the remaining bread.</instruction>
      <instruction>To serve, cut the sandwiches into triangles.</instruction>
    </instructions>
    <keywords>
      <keyword>eggs</keyword>
      <keyword>mayonnaise</keyword>
      <keyword>butter</keyword>
      <keyword>white bread</keyword>
      <keyword>watercress</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Lancashire cheese and red onion marmalade sandwich">
    <ingredients>
      <ingredient>2 tbsp sunflower oil</ingredient>
      <ingredient>2 red onions, peeled and finely sliced</ingredient>
      <ingredient>2-4 tbsp brown sugar</ingredient>
      <ingredient>butter, for spreading</ingredient>
      <ingredient>4-6 slices white bread</ingredient>
      <ingredient>150g/5oz Lancashire cheese, sliced, preferably organic</ingredient>
    </ingredients>
    <instructions>
      <instruction>Heat the oil in a heavy-based frying pan over a medium heat. Add the sliced onions and the sugar. Cook for about 20 minutes, stirring occasionally, until the onions are softened and caramelised. Set aside to cool. </instruction>
      <instruction>Butter the bread, remove the crusts and cut into squares. </instruction>
      <instruction>Top half of the bread with the caramelised onions. Arrange the slices of cheese on top and sandwich with the remaining bread. </instruction>
      <instruction>To serve, cut the sandwiches into triangles. </instruction>
    </instructions>
    <keywords>
      <keyword>sunflower oil</keyword>
      <keyword>red onions</keyword>
      <keyword>brown sugar</keyword>
      <keyword>butter</keyword>
      <keyword>white bread</keyword>
      <keyword>cheese</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Matcha egg salad and pickled spring onion sandwich">
    <ingredients>
      <ingredient>5 spring onions, finely sliced vertically</ingredient>
      <ingredient>1 chicory, finely sliced vertically</ingredient>
      <ingredient>150ml/5fl oz rice vinegar</ingredient>
      <ingredient>12 free-range eggs, hard-boiled</ingredient>
      <ingredient>175g/6oz Japanese mayonnaise</ingredient>
      <ingredient>50g/2oz matcha tea powder</ingredient>
      <ingredient>20g/1oz wasabi powder</ingredient>
      <ingredient>butter, for spreading</ingredient>
      <ingredient>12 slices white bread, crusts removed</ingredient>
    </ingredients>
    <instructions>
      <instruction>Place the spring onions and chicory into a bowl and cover with the vinegar. Set aside to soak for one hour.</instruction>
      <instruction>Meanwhile, peel the eggs and roughly chop. Add the mayonnaise, matcha tea powder and wasabi powder and mix well to combine.</instruction>
      <instruction>To serve, drain the spring onions and chicory. Butter the slices of bread and spread with the egg mayonnaise. Top with the pickled spring onions and endives and sandwich with the remaining slices of bread. Cut the sandwich into triangles.</instruction>
    </instructions>
    <keywords>
      <keyword>spring onions</keyword>
      <keyword>chicory</keyword>
      <keyword>rice vinegar</keyword>
      <keyword>eggs</keyword>
      <keyword>mayonnaise</keyword>
      <keyword>tea</keyword>
      <keyword>wasabi</keyword>
      <keyword>butter</keyword>
      <keyword>white bread</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Whisky-cured sea trout, lapsang souchong and maple mustard sandwich">
    <ingredients>
      <ingredient>250g/9oz sea salt</ingredient>
      <ingredient>250g/9oz brown sugar</ingredient>
      <ingredient>250ml/9fl oz whisky</ingredient>
      <ingredient>100g/3½oz lapsang souchong tea leaves</ingredient>
      <ingredient>4 lemons, juice only</ingredient>
      <ingredient>50g/2oz Sichuan peppercorns</ingredient>
      <ingredient>1kg/2¼lb sea trout fillets, skin and pin bones removed</ingredient>
      <ingredient>150g/5oz Dijon mustard</ingredient>
      <ingredient>75ml/3fl oz maple syrup</ingredient>
      <ingredient>2 free-range egg yolks</ingredient>
      <ingredient>50g/2oz lapsang souchong tea leaves, finely ground</ingredient>
      <ingredient>12 slices brown bread, crusts removed</ingredient>
      <ingredient>300g/10½oz watercress</ingredient>
    </ingredients>
    <instructions>
      <instruction>For the sea trout, mix together the sea salt, brown sugar, whisky, tea leaves, lemon juice and Sichuan peppercorns in a large bowl. Add the sea trout fillets, turning in the mixture several times to coat. Cover with cling film and place into the fridge to marinate for two hours.</instruction>
      <instruction>After two hours, remove the fillets from the fridge and scrape off any excess marinade. Rinse the fillets under cold running water, then pat dry with kitchen paper.</instruction>
      <instruction>Thinly slice the cured sea trout and set aside.</instruction>
      <instruction>For the tea and maple mustard, place all of the mustard ingredients into a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl doesnt touch the water). Whisk continuously until the mixture thickens.</instruction>
      <instruction>To serve, spread the tea and maple mustard over half of the slices of bread. Arrange the cured trout over, then top with some watercress. Sandwich with the remaining bread slices and cut into triangles.</instruction>
    </instructions>
    <keywords>
      <keyword>sea salt</keyword>
      <keyword>brown sugar</keyword>
      <keyword>whisky</keyword>
      <keyword>tea</keyword>
      <keyword>lemons</keyword>
      <keyword>Sichuan pepper</keyword>
      <keyword>sea trout</keyword>
      <keyword>Dijon mustard</keyword>
      <keyword>maple syrup</keyword>
      <keyword>egg yolks</keyword>
      <keyword>tea</keyword>
      <keyword>brown bread</keyword>
      <keyword>watercress</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Smoked salmon and caviar finger sandwiches">
    <ingredients>
      <ingredient>100g/3½oz  cream cheese cheese</ingredient>
      <ingredient>3 tsp capers, rinsed and chopped</ingredient>
      <ingredient>freshly ground black pepper</ingredient>
      <ingredient>butter, for spreading</ingredient>
      <ingredient>4 slices white bread</ingredient>
      <ingredient>100g/3½oz smoked salmon</ingredient>
      <ingredient>50g/2oz Avruga caviar</ingredient>
      <ingredient>¼ shallot, finely chopped</ingredient>
      <ingredient>few sprigs dill</ingredient>
    </ingredients>
    <instructions>
      <instruction>Mix together the cream cheese and the capers and season with freshly ground black pepper. </instruction>
      <instruction>Butter the bread, then spread the cream cheese mixture over two of the slices. Top with the smoked salmon, caviar, shallots and dill. Top with the remaining buttered bread. </instruction>
      <instruction>To serve, slice off the crusts and cut the sandwiches into fingers. </instruction>
    </instructions>
    <keywords>
      <keyword>cream cheese</keyword>
      <keyword>capers</keyword>
      <keyword>black pepper</keyword>
      <keyword>butter</keyword>
      <keyword>white bread</keyword>
      <keyword>smoked salmon</keyword>
      <keyword>caviar</keyword>
      <keyword>shallot</keyword>
      <keyword>dill</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Egg and cress finger sandwiches">
    <ingredients>
      <ingredient>butter, for spreading</ingredient>
      <ingredient>4 slices white bread</ingredient>
      <ingredient>2 tbsp mayonnaise</ingredient>
      <ingredient>½ tbsp grated lemonzest</ingredient>
      <ingredient>2 hard-boiled eggs, peeled</ingredient>
      <ingredient>1 handful cress</ingredient>
    </ingredients>
    <instructions>
      <instruction>Butter the slices of bread.</instruction>
      <instruction>In a bowl, combine the mayonnaise and lemon zest and season to taste with salt and freshly ground black pepper.</instruction>
      <instruction>Roughly chop the boiled eggs and fold into the mayonnaise mixture until well coated. Spread the egg mixture onto two slices of bread and top with the cress. Sandwich with the remaining bread. </instruction>
      <instruction>To serve, slice off the crusts and cut the sandwich into fingers. </instruction>
    </instructions>
    <keywords>
      <keyword>butter</keyword>
      <keyword>white bread</keyword>
      <keyword>mayonnaise</keyword>
      <keyword>lemon</keyword>
      <keyword>zest</keyword>
      <keyword>eggs</keyword>
      <keyword>cress</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Prosciutto and fig finger sandwiches">
    <ingredients>
      <ingredient>butter, for spreading </ingredient>
      <ingredient>4 slices white bread</ingredient>
      <ingredient>50g/2oz thinly sliced prosciutto</ingredient>
      <ingredient>1 fig</ingredient>
      <ingredient>½ tsp olive oil</ingredient>
      <ingredient>½ tsp balsamic vinegar</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>rocket leaves</ingredient>
    </ingredients>
    <instructions>
      <instruction>Butter the slices of bread and fold the arrange the prosciutto over two of the slices. </instruction>
      <instruction>Slice the fig into thin wedges, removing the skin. Arrange the figs on top of the prosciutto. </instruction>
      <instruction>Whisk together the oil and balsamic vinegar. Season to taste with salt and freshly ground black pepper, then drizzle the mixture over the figs. Scatter over the rocket leaves and top with the remaining two slices of bread. </instruction>
      <instruction>To serve, slice off the crusts and cut the sandwich into small fingers. </instruction>
    </instructions>
    <keywords>
      <keyword>butter</keyword>
      <keyword>white bread</keyword>
      <keyword>prosciutto</keyword>
      <keyword>fig</keyword>
      <keyword>olive oil</keyword>
      <keyword>balsamic vinegar</keyword>
      <keyword>salt</keyword>
      <keyword>black pepper</keyword>
      <keyword>rocket</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Cream cheese and cucumber sandwiches">
    <ingredients>
      <ingredient>250g/9oz cream cheese</ingredient>
      <ingredient>100g/3½oz goats cheese </ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>½ lemon, juice only</ingredient>
      <ingredient>white bread, crusts removed</ingredient>
      <ingredient>1 cucumber, peeled and finely sliced</ingredient>
      <ingredient>lamb's lettuce, torn</ingredient>
    </ingredients>
    <instructions>
      <instruction>Beat the cream cheese and goats cheese together in a bowl until smooth and well combined. Season with salt and freshly ground black pepper and add the lemon juice. Mix well. </instruction>
      <instruction>Spread the cheese mixture over half of the bread and top with slices of cucumber and the lamb's lettuce leaves. Sandwich with the remaining bread and cut into four triangles before serving. </instruction>
    </instructions>
    <keywords>
      <keyword>cream cheese</keyword>
      <keyword>salt</keyword>
      <keyword>black pepper</keyword>
      <keyword>lemon</keyword>
      <keyword>white bread</keyword>
      <keyword>cucumber</keyword>
      <keyword>lettuce</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Roast beef and mustard sandwiches">
    <ingredients>
      <ingredient>500g/1lb 2oz rare roast topside of beef</ingredient>
      <ingredient>white bread, crusts removed</ingredient>
      <ingredient>butter, for spreading</ingredient>
      <ingredient>English mustard, for spreading</ingredient>
    </ingredients>
    <instructions>
      <instruction>Slice the roast beef as thinly as possible. </instruction>
      <instruction>Butter the slices of bread and spread some mustard over. Top with slices of beef before sandwiching. Cut into four triangles and serve. </instruction>
    </instructions>
    <keywords>
      <keyword>topside</keyword>
      <keyword>beef</keyword>
      <keyword>white bread</keyword>
      <keyword>butter</keyword>
      <keyword>English mustard</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Poached salmon and dill sandwiches">
    <ingredients>
      <ingredient>1 large skinless salmon fillet</ingredient>
      <ingredient>1 bunch fresh dill, finely chopped </ingredient>
      <ingredient>150ml/5fl oz double cream</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>white bread, crusts removed</ingredient>
      <ingredient>butter, for spreading</ingredient>
    </ingredients>
    <instructions>
      <instruction>Poach the salmon in a fish kettle for 15 minutes, or until just cooked through. Remove and allow to cool, then flake the salmon into a bowl. Mix in the dill and cream and season to taste with salt and freshly ground black pepper. </instruction>
      <instruction>Butter the slices of bread and spread with the salmon mixture before sandwiching. Cut each sandwich into four triangles and serve. </instruction>
    </instructions>
    <keywords>
      <keyword>salmon</keyword>
      <keyword>dill</keyword>
      <keyword>double cream</keyword>
      <keyword>salt</keyword>
      <keyword>black pepper</keyword>
      <keyword>white bread</keyword>
      <keyword>butter</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Smoked mackerel pate and cucumber sandwich">
    <ingredients>
      <ingredient>2 smoked mackerel fillets, skin and pin bones removed</ingredient>
      <ingredient>2 tbsp Greek-style yoghurt</ingredient>
      <ingredient>2 tbsp creamed horseradish</ingredient>
      <ingredient>½ lemon, juice only</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>butter, for spreading</ingredient>
      <ingredient>4-6 slices white bread</ingredient>
      <ingredient>½ cucumber, peeled, seeds removed, finely sliced</ingredient>
    </ingredients>
    <instructions>
      <instruction>Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste.</instruction>
      <instruction>Butter the bread, remove the crusts and cut into neat squares.</instruction>
      <instruction>Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pÃ¢te on top and sandwich with the remaining bread.</instruction>
      <instruction>To serve, cut the sandwiches into triangles. </instruction>
    </instructions>
    <keywords>
      <keyword>smoked mackerel</keyword>
      <keyword>yoghurt</keyword>
      <keyword>horseradish</keyword>
      <keyword>lemon</keyword>
      <keyword>salt</keyword>
      <keyword>black pepper</keyword>
      <keyword>butter</keyword>
      <keyword>white bread</keyword>
      <keyword>cucumber</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Tea sandwiches">
    <ingredients>
      <ingredient>½ lemon, juice only</ingredient>
      <ingredient>1 apple, core removed, chopped into small pieces</ingredient>
      <ingredient>¼ cucumber, finely sliced</ingredient>
      <ingredient>200g/7oz cream cheese</ingredient>
      <ingredient>½ bunch mint, chopped</ingredient>
      <ingredient>¼ bunch flatleaf parsley, chopped</ingredient>
      <ingredient>1 thin baguette, halved horizontally and lightly buttered</ingredient>
      <ingredient>150g/5½oz cream cheese</ingredient>
      <ingredient>½ red onion, finely chopped</ingredient>
      <ingredient>1 tbsp capers, drained, finely chopped</ingredient>
      <ingredient>8 slices wholemeal bread, lightly buttered</ingredient>
      <ingredient>8 slices smoked salmon</ingredient>
      <ingredient>4 free-range eggs, hard-boiled, peeled, chopped</ingredient>
      <ingredient>3-4 tbsp mayonnaise</ingredient>
      <ingredient>1 tbsp capers, drained, finely chopped</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>8 slices bread, lightly buttered</ingredient>
      <ingredient>small punnet cress</ingredient>
    </ingredients>
    <instructions>
      <instruction>For the apple and cucumber sandwiches, mix the apple with the lemon juice. </instruction>
      <instruction>Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice.</instruction>
      <instruction>Arrange the cucumber slices along the bottom half of the baguette, slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette.  Slice into 5cm/2in sandwiches. </instruction>
      <instruction>For the smoked salmon, caper and cream cheese sandwiches, mix the cream cheese, red onion and capers together in a bowl. </instruction>
      <instruction>Spread this mixture onto four slices of the bread.  Top with the smoked salmon and close the sandwiches with the remaining slices of bread. </instruction>
      <instruction>Remove the crusts and cut the sandwiches into quarters.</instruction>
      <instruction>For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and capers together in a bowl. Season, to taste with salt and freshly ground black pepper.</instruction>
      <instruction>Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread. </instruction>
      <instruction>Remove the crusts and cut the sandwiches into fingers.</instruction>
    </instructions>
    <keywords>
      <keyword>lemon</keyword>
      <keyword>apple</keyword>
      <keyword>cucumber</keyword>
      <keyword>cream cheese</keyword>
      <keyword>mint</keyword>
      <keyword>parsley</keyword>
      <keyword>baguette</keyword>
      <keyword>cream cheese</keyword>
      <keyword>red onion</keyword>
      <keyword>capers</keyword>
      <keyword>wholemeal bread</keyword>
      <keyword>smoked salmon</keyword>
      <keyword>eggs</keyword>
      <keyword>mayonnaise</keyword>
      <keyword>capers</keyword>
      <keyword>black pepper</keyword>
      <keyword>butter</keyword>
      <keyword>cress</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Chicken, pesto and rocket sandwich">
    <ingredients>
      <ingredient>3-4 tbsp mayonnaise</ingredient>
      <ingredient>1-2 tbsp pesto</ingredient>
      <ingredient>3 cooked skinless chicken breast, shredded</ingredient>
      <ingredient>handful rocket</ingredient>
      <ingredient>6 granary or seeded bread rolls, sliced horizontally, lightly buttered.</ingredient>
    </ingredients>
    <instructions>
      <instruction>Mix the mayonnaise and pesto together in a bowl. Gently stir in the shredded chicken.</instruction>
      <instruction>Fill the rolls with the chicken mixture and top with some rocket.</instruction>
    </instructions>
    <keywords>
      <keyword>mayonnaise</keyword>
      <keyword>pesto</keyword>
      <keyword>chicken breast</keyword>
      <keyword>rocket</keyword>
      <keyword>bread rolls</keyword>
      <keyword>butter</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Fried mozzarella and aubergine sandwiches with tomato salad">
    <ingredients>
      <ingredient>100g/4oz green beans, trimmed and cut into 2.5cm/1in pieces</ingredient>
      <ingredient>1 courgette, thickly sliced on the diagonal</ingredient>
      <ingredient>extra virgin olive oil, for griddling and dressing</ingredient>
      <ingredient>4 ripe tomatoes, chopped</ingredient>
      <ingredient>handful cherry tomatoes, cut in half</ingredient>
      <ingredient>small bunch basil, leaves only</ingredient>
      <ingredient>½ lemon, zest and juice</ingredient>
      <ingredient>½ lime, zest and juice</ingredient>
      <ingredient>small handful capers, drained </ingredient>
      <ingredient>handful black olives, stones removed, chopped</ingredient>
      <ingredient>1 aubergine, thinly sliced into 8 rounds</ingredient>
      <ingredient>1 mozzarella ball, sliced into 4 thick rounds</ingredient>
      <ingredient>4 large or 8 medium basil leaves</ingredient>
      <ingredient>2 tbsp flour seasoned with salt and freshly ground black pepper</ingredient>
      <ingredient>1 free-range egg, lightly beaten </ingredient>
      <ingredient>100g/4oz dried breadcrumbs</ingredient>
      <ingredient>olive oil, for shallow frying</ingredient>
    </ingredients>
    <instructions>
      <instruction>For the salad, cook the beans in a pan of boiling, salted water for two minutes then drain. </instruction>
      <instruction>Heat a griddle pan over a high heat. Drizzle the courgettes with the extra virgin olive oil. When the pan is hot, cook the courgettes on the griddle for 2-3 minutes on each side, or until the courgettes are softened and charred golden-brown in places.</instruction>
      <instruction>Transfer the courgettes to a large bowl and add the beans and both types of tomato. Tear in the basil leaves, then add the lemon and lime juice and zest, capers and olives and season, to taste, with salt and freshly ground black pepper. Add a generous drizzle of olive oil and mix everything together. Taste and adjust the flavours if necessary. Set aside.</instruction>
      <instruction>For the sandwiches, season the aubergine slices with salt and freshly ground black pepper. Place a slice of mozzarella on top of four of the aubergine slices, then top with a basil leaf or two and the remaining slices of aubergine.</instruction>
      <instruction>Sprinkle the flour onto a plate. Beat the egg in a bowl. Sprinkle the breadcrumbs onto a separate plate. Dredge each aubergine and mozzarella sandwich first in the flour, then dip in the egg and finally roll in the breadcrumbs to coat completely.</instruction>
      <instruction>Heat the olive oil in a frying pan over a medium heat and fry the sandwiches for 2-3 minutes on each side, or until the coated aubergines are softened and golden-brown and the mozzarella has started to melt.</instruction>
      <instruction>Serve the aubergine sandwiches hot from the pan with the salad alongside.</instruction>
    </instructions>
    <keywords>
      <keyword>green beans</keyword>
      <keyword>courgette</keyword>
      <keyword>olive oil</keyword>
      <keyword>tomatoes</keyword>
      <keyword>cherry tomatoes</keyword>
      <keyword>basil</keyword>
      <keyword>lemon</keyword>
      <keyword>lime</keyword>
      <keyword>capers</keyword>
      <keyword>olives</keyword>
      <keyword>aubergine</keyword>
      <keyword>mozzarella</keyword>
      <keyword>basil</keyword>
      <keyword>flour</keyword>
      <keyword>egg</keyword>
      <keyword>breadcrumbs</keyword>
      <keyword>olive oil</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Succulent chicken tikka wraps">
    <ingredients>
      <ingredient>150ml/5fl oz Greek-style yoghurt</ingredient>
      <ingredient>1 tbsp vegetable oil</ingredient>
      <ingredient>2.5cm/1in piece fresh ginger, peeled and chopped</ingredient>
      <ingredient>1 garlic clove, chopped</ingredient>
      <ingredient>¼-½ tsp red chilli powder, or to taste</ingredient>
      <ingredient>1 tsp garam masala</ingredient>
      <ingredient>Generous pinch green and black cardamom seeds and fennel seeds, ground together </ingredient>
      <ingredient>¾-1 tsp salt, or to taste</ingredient>
      <ingredient>30g/1oz cheddar cheese, coarsely grated</ingredient>
      <ingredient>1½ tbsp lemon juice</ingredient>
      <ingredient>1 free-range egg, beaten </ingredient>
      <ingredient>2 rounded tbsp gram flour</ingredient>
      <ingredient>400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubes</ingredient>
      <ingredient>oil, for brushing</ingredient>
      <ingredient>2 tbsp melted butter, to baste </ingredient>
      <ingredient>¾ tsp chaat masala (optional), available from Asian stores and some supermarkets</ingredient>
      <ingredient>5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking</ingredient>
      <ingredient>½ onion, finely sliced</ingredient>
      <ingredient>2 tomatoes, finely sliced</ingredient>
      <ingredient>1 Little Gem lettuce, finely sliced </ingredient>
      <ingredient>150ml/5fl oz chutney</ingredient>
    </ingredients>
    <instructions>
      <instruction>For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking.</instruction>
      <instruction>To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through.</instruction>
      <instruction>Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve.</instruction>
    </instructions>
    <keywords>
      <keyword>yoghurt</keyword>
      <keyword>vegetable oil</keyword>
      <keyword>ginger</keyword>
      <keyword>garlic</keyword>
      <keyword>chilli powder</keyword>
      <keyword>garam masala</keyword>
      <keyword>fennel seeds</keyword>
      <keyword>salt</keyword>
      <keyword>cheddar</keyword>
      <keyword>lemon juice</keyword>
      <keyword>egg</keyword>
      <keyword>flour</keyword>
      <keyword>chicken breasts</keyword>
      <keyword>oil</keyword>
      <keyword>butter</keyword>
      <keyword>flour tortillas</keyword>
      <keyword>onion</keyword>
      <keyword>tomatoes</keyword>
      <keyword>Little Gem lettuce</keyword>
      <keyword>chutney</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Christmas club sandwich">
    <ingredients>
      <ingredient>2 thick slices slightly stale country-style bread</ingredient>
      <ingredient>1 tbsp olive oil</ingredient>
      <ingredient>1 tbsp Greek-style yoghurt</ingredient>
      <ingredient>1 tbsp double cream</ingredient>
      <ingredient>1 tbsp wholegrain mustard</ingredient>
      <ingredient>1 tbsp clear honey</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>2 slices ready-made stuffing</ingredient>
      <ingredient>4 slices ready-cooked turkey breast</ingredient>
      <ingredient>2 tbsp ready-made cranberry sauce</ingredient>
      <ingredient>handful mixed fresh herbs, such as chives, flatleaf parsley and basil</ingredient>
      <ingredient>dash balsamic vinegar</ingredient>
    </ingredients>
    <instructions>
      <instruction>Heat a griddle pan until very hot and griddle the bread until lightly charred on both sides.</instruction>
      <instruction>Place most of the olive oil in a small bowl with the yoghurt, cream, mustard and honey. Season, to taste, with salt and freshly ground black pepper and stir to combine.</instruction>
      <instruction>Spread half of the dressing on top of one of the slices of griddled bread and arrange the slices of stuffing on top. Cover with the turkey and the cranberry sauce.</instruction>
      <instruction>In a bowl, dress the herbs with the rest of the olive oil and add the balsamic vinegar. Season, to taste, with salt and freshly ground black pepper and stir to coat.</instruction>
      <instruction>Place the herbs on top of the cranberry sauce and drizzle over the remaining dressing. Cover with the other slice of bread, secure with cocktail sticks and cut in half. Place on a plate and serve.</instruction>
    </instructions>
    <keywords>
      <keyword>bread</keyword>
      <keyword>olive oil</keyword>
      <keyword>yoghurt</keyword>
      <keyword>double cream</keyword>
      <keyword>wholegrain mustard</keyword>
      <keyword>honey</keyword>
      <keyword>black pepper</keyword>
      <keyword>stuffing</keyword>
      <keyword>turkey breast</keyword>
      <keyword>cranberry sauce</keyword>
      <keyword>parsley</keyword>
      <keyword>balsamic vinegar</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Toasted Brie and tomato sandwich">
    <ingredients>
      <ingredient>4 slices Brie</ingredient>
      <ingredient>1 tomato, sliced</ingredient>
      <ingredient>2 slices white bread</ingredient>
      <ingredient>2 tbsp butter</ingredient>
    </ingredients>
    <instructions>
      <instruction>Spread butter onto one side of both bread slices.</instruction>
      <instruction>Place the Brie slices onto the unbuttered side of one of the bread slices. </instruction>
      <instruction>Arrange the tomato slices on top. Place the second slice of bread on top, buttered side facing upwards.</instruction>
      <instruction>Heat a chargrill pan over a high heat, add the sandwich and fry for 2-3 minutes, or until golden-brown. </instruction>
      <instruction>Carefully turn the sandwich, fry for a further 2-3 minutes, or until golden-brown, then transfer to a serving plate and serve immediately.</instruction>
    </instructions>
    <keywords>
      <keyword>Brie</keyword>
      <keyword>tomato</keyword>
      <keyword>white bread</keyword>
      <keyword>butter</keyword>
    </keywords>
  </sandwich>
  <sandwich title="South Indian fish sandwich">
    <ingredients>
      <ingredient>½ tsp chilli powder</ingredient>
      <ingredient>1 tsp ground coriander</ingredient>
      <ingredient>½ tsp ground turmeric</ingredient>
      <ingredient>2 tbsp tamarind pulp </ingredient>
      <ingredient>pinch salt</ingredient>
      <ingredient>4 small plaice, filleted</ingredient>
      <ingredient>4 tbsp vegetable oil</ingredient>
      <ingredient>1 tsp cumin seeds</ingredient>
      <ingredient>2 green cardamom pods, crushed lightly with the back of a spoon</ingredient>
      <ingredient>1 bay leaf</ingredient>
      <ingredient>2.5cm/1in piece of cinnamon stick</ingredient>
      <ingredient>3 cloves</ingredient>
      <ingredient>5 black peppercorns</ingredient>
      <ingredient>2 onions, chopped</ingredient>
      <ingredient>2 tbsp readymade ginger-garlic paste, or 1 tbsp finely chopped garlic and 1 tbsp grated ginger</ingredient>
      <ingredient>3 tomatoes, chopped</ingredient>
      <ingredient>¼ tsp ground turmeric</ingredient>
      <ingredient>1½ tsp ground coriander</ingredient>
      <ingredient>½ tsp chilli powder</ingredient>
      <ingredient>250g/9oz fresh white crabmeat</ingredient>
      <ingredient>salt, to taste</ingredient>
      <ingredient>1 tbsp coriander leaves, finely chopped</ingredient>
      <ingredient>16 cherry tomatoes, halved</ingredient>
      <ingredient>1 punnet cress</ingredient>
      <ingredient>1 tsp balsamic vinegar</ingredient>
      <ingredient>1 tbsp extra virgin olive oil</ingredient>
      <ingredient>¼ tsp ground turmeric</ingredient>
    </ingredients>
    <instructions>
      <instruction>Preheat the grill to high.</instruction>
      <instruction>For the fish, mix together the chilli powder, ground coriander, ground turmeric, tamarind pulp and salt. </instruction>
      <instruction>Rub the spice mix into the flesh side of the plaice fillets. Set aside to marinate.</instruction>
      <instruction>Meanwhile, for the crab mixture, heat the vegetable oil in a frying pan over a medium-high heat, then add the cumin, cardamom, bay leaf, cinnamon, cloves and black peppercorns (take care as the spices may spit). Fry for 2-3 minutes, or until the spices are toasted and fragrant and start to crackle. </instruction>
      <instruction>Add the onions and fry for 4-5 minutes until lightly browned, then stir in the ginger-garlic paste and fry for 2-3 minutes. </instruction>
      <instruction>Add the tomatoes, turmeric, coriander and chilli powder and fry for 8-10 minutes, until the tomatoes have reduced to form a thick sauce. </instruction>
      <instruction>Stir in the crabmeat, season with salt, to taste, and sprinkle with the chopped coriander.</instruction>
      <instruction>Put the plaice fillets on a baking tray, skin-side down, and place under the hot grill. Cook for 1-2 minutes, until the flesh starts to become firm and opaque.</instruction>
      <instruction>Remove from the grill and top half of the plaice fillets with the crab mixture. Top with the remaining plaice fillets, skin-side up, to form a 'sandwich' (the skin of the plaice fillets should be on the outside). </instruction>
      <instruction>Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked and the skin is crisp and golden.</instruction>
      <instruction>To serve, place a fish sandwich onto the centre of each of four serving plates. Pile the tomatoes alongside and top with some cress. Whisk the vinegar, oil and turmeric together and drizzle around the fish. Serve at once.</instruction>
    </instructions>
    <keywords>
      <keyword>chilli powder</keyword>
      <keyword>turmeric</keyword>
      <keyword>tamarind</keyword>
      <keyword>salt</keyword>
      <keyword>plaice</keyword>
      <keyword>vegetable oil</keyword>
      <keyword>cumin</keyword>
      <keyword>cardamom</keyword>
      <keyword>bay leaf</keyword>
      <keyword>cinnamon</keyword>
      <keyword>cloves</keyword>
      <keyword>peppercorns</keyword>
      <keyword>onions</keyword>
      <keyword>ginger</keyword>
      <keyword>ginger</keyword>
      <keyword>turmeric</keyword>
      <keyword>chilli powder</keyword>
      <keyword>salt</keyword>
      <keyword>coriander</keyword>
      <keyword>cherry tomatoes</keyword>
      <keyword>cress</keyword>
      <keyword>balsamic vinegar</keyword>
      <keyword>olive oil</keyword>
      <keyword>turmeric</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Chargrilled salmon open sandwich">
    <ingredients>
      <ingredient>100g/3½oz salmon, skinned, thickly sliced </ingredient>
      <ingredient>dash olive oil</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>½ lemon, zest and juice</ingredient>
      <ingredient>1 tbsp chopped fresh parsley</ingredient>
      <ingredient>2-3 slices ciabatta, griddled</ingredient>
    </ingredients>
    <instructions>
      <instruction>Rub the salmon slices with olive oil and season, to taste, with salt and freshly ground black pepper. </instruction>
      <instruction>Heat a griddle pan until smoking hot, add the salmon slices and fry for 2-3 minutes or until just cooked. Sprinkle with the lemon zest, lemon juice and parsley.Technique: Zesting citrus fruit										        				</instruction>
      <instruction>Place the slices of griddled ciabatta onto a serving plate, top with the griddled salmon and serve.</instruction>
    </instructions>
    <keywords>
      <keyword>salmon</keyword>
      <keyword>olive oil</keyword>
      <keyword>black pepper</keyword>
      <keyword>lemon</keyword>
      <keyword>parsley</keyword>
      <keyword>ciabatta</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Steak sandwich with lime-salted onions">
    <ingredients>
      <ingredient>1 large rump steak, cut about 2.5cm/1in thick</ingredient>
      <ingredient>4 slices sturdy bread</ingredient>
      <ingredient>2-3 tbsp mayonnaise</ingredient>
      <ingredient>greenery such as watercress, rocket, frissee, little gem</ingredient>
      <ingredient>salt</ingredient>
      <ingredient>2 tbsp sloe gin or port</ingredient>
      <ingredient>1 orange, juice only</ingredient>
      <ingredient>2 tbsp extra virgin olive oil</ingredient>
      <ingredient>4 juniper berries, lightly crushed</ingredient>
      <ingredient>1 clove garlic, crushed</ingredient>
      <ingredient>2 sprigs of thyme, bruised with the back of a wooden spoon</ingredient>
      <ingredient>freshly ground black pepper</ingredient>
      <ingredient>1 red onion, halved and thinly sliced</ingredient>
      <ingredient>½ tbsp salt</ingredient>
      <ingredient>½ tbsp caster sugar</ingredient>
      <ingredient>1 lime, juice only</ingredient>
    </ingredients>
    <instructions>
      <instruction>Mix all the marinade ingredients together and pour them over the steak. Cover and leave to marinate overnight.</instruction>
      <instruction>Mix the onions with the salt, sugar and lime juice then leave for one hour. Squeeze and massage for a minute with your fingers then drain off the liquid and keep the onion covered until needed.</instruction>
      <instruction>Shortly before you are ready to eat, put the griddle pan over a high heat and leave it to get very hot. Take the steak out of the marinade and griddle for about three minutes on each side, keeping the heat high, until done.</instruction>
      <instruction>Season the steak with salt and pepper and leave it rest for about five minutes in a warm place. </instruction>
      <instruction>Meanwhile, tip the marinade into a small pan and boil down until you have just a couple of tablespoons of syrupy liquid.</instruction>
      <instruction>Toast the bread lightly on one side only and keep warm.</instruction>
      <instruction>Slice the steak thinly. Spread the untoasted sides of the bread with mayonnaise, lay slices of beef over two of them and drizzle with the reduced marinade, then top with greenery and onions and top with the other two pieces of bread.</instruction>
      <instruction>Serve straight away with hot chips.</instruction>
    </instructions>
    <keywords>
      <keyword>rump</keyword>
      <keyword>bread</keyword>
      <keyword>mayonnaise</keyword>
      <keyword>watercress</keyword>
      <keyword>salt</keyword>
      <keyword>port</keyword>
      <keyword>orange</keyword>
      <keyword>olive oil</keyword>
      <keyword>juniper berries</keyword>
      <keyword>garlic</keyword>
      <keyword>thyme</keyword>
      <keyword>black pepper</keyword>
      <keyword>red onion</keyword>
      <keyword>salt</keyword>
      <keyword>caster sugar</keyword>
      <keyword>lime</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Tuna open sandwich">
    <ingredients>
      <ingredient>400g/14¼oz trimmed tuna loin</ingredient>
      <ingredient>pinch salt</ingredient>
      <ingredient>2 tbsp cracked black pepper</ingredient>
      <ingredient>2 tsp olive oil</ingredient>
      <ingredient>4 slices ciabatta</ingredient>
      <ingredient>1 yellow pepper, sliced into strips</ingredient>
      <ingredient>1 red pepper, sliced into strips </ingredient>
      <ingredient>1 courgette, sliced into ribbons with a vegetable peeler</ingredient>
      <ingredient>1 garlic clove, peeled and crushed</ingredient>
      <ingredient>1 sprig thyme</ingredient>
      <ingredient>12 cherry tomatoes, sliced into halves</ingredient>
      <ingredient>50ml/1¾fl oz balsamic vinegar</ingredient>
      <ingredient>8 anchovy fillets in vinegar (available from delicatessens)</ingredient>
      <ingredient>1 tbsp capers</ingredient>
      <ingredient>50g/1¾oz black olives, pits removed</ingredient>
    </ingredients>
    <instructions>
      <instruction>Season the tuna with salt to taste. Sprinkle the cracked black pepper onto a plate and press the tuna onto the cracked pepper.</instruction>
      <instruction>Brush a griddle pan with half a teaspoon of the olive oil and place over a medium heat. </instruction>
      <instruction>Griddle the tuna for one minute on each side and remove the tuna from the heat. Keep warm. </instruction>
      <instruction>Brush the ciabatta with a teaspoon of oil and griddle for two minutes until slightly browned on both sides. Set aside.</instruction>
      <instruction>Heat a separate frying pan, add the remaining olive oil and the peppers and courgette to the pan. Season, to taste, with salt and freshly ground black pepper.</instruction>
      <instruction>Fry the peppers and courgette for three minutes, before adding the garlic and thyme to the pan. Fry for a further three minutes. Add the cherry tomatoes and balsamic vinegar, stir to combine and then tip the contents of the pan into a mixing bowl.</instruction>
      <instruction>Add the anchovy fillets, capers and black olives to the bowl and stir to combine. </instruction>
      <instruction>To serve, slice the tuna into thin pieces. Place a slice of ciabatta on each of four plates, spoon over the pepper mix and arrange a slice or two of tuna on top.</instruction>
    </instructions>
    <keywords>
      <keyword>salt</keyword>
      <keyword>black pepper</keyword>
      <keyword>olive oil</keyword>
      <keyword>ciabatta</keyword>
      <keyword>pepper</keyword>
      <keyword>pepper</keyword>
      <keyword>courgette</keyword>
      <keyword>garlic</keyword>
      <keyword>thyme</keyword>
      <keyword>cherry tomatoes</keyword>
      <keyword>balsamic vinegar</keyword>
      <keyword>capers</keyword>
      <keyword>olives</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Duck breast with mushroom and onion sandwich, puree of leeks and orange and balsamic sauce">
    <ingredients>
      <ingredient>1 orange, zest only</ingredient>
      <ingredient>1 duck breast, skin scored</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>1 tbsp olive oil</ingredient>
      <ingredient>1 tsp cumin seeds</ingredient>
      <ingredient>1 onion, finely sliced</ingredient>
      <ingredient>25g/1oz butter</ingredient>
      <ingredient>2 field mushrooms, stalks removed</ingredient>
      <ingredient>1 tbsp olive oil</ingredient>
      <ingredient>1 leek, finely chopped</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>dash hot water</ingredient>
      <ingredient>25g/½oz butter</ingredient>
      <ingredient>1 leek, finely sliced</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>reserved duck juices</ingredient>
      <ingredient>dash hot water</ingredient>
      <ingredient>15g/½oz butter</ingredient>
      <ingredient>2 oranges, zested and segmented</ingredient>
      <ingredient>15g/½oz butter</ingredient>
      <ingredient>1 field mushroom, chopped</ingredient>
      <ingredient>1 tbsp balsamic vinegar</ingredient>
      <ingredient>1 orange, segmented</ingredient>
    </ingredients>
    <instructions>
      <instruction>Preheat the oven to 200C/400F/Gas 6.</instruction>
      <instruction>For the duck, rub the orange zest into the duck breast skin and season with salt and freshly ground black pepper. Technique: Zesting citrus fruit										        				</instruction>
      <instruction>Heat an ovenproof frying pan until smoking hot, and add the duck breast skin-side down. Fry for 5-6 minutes, or until the skin is golden-brown and crisp. Turn over and cook for another 5-6 minutes on the other side. Place the pan in the oven and cook for six minutes or until the duck is cooked but still slightly pink in the middle. Remove from the heat and leave to rest for five minutes. Pour the juices from the cooked duck into a small saucepan to make the sauce.</instruction>
      <instruction>For the onion and mushroom sandwich, heat the olive oil in a saucepan, add the cumin seeds and saute for one minute. Add the onion and saute for five minutes, or until softened. Season well with salt and freshly ground black pepper. </instruction>
      <instruction>Melt the butter, add the mushrooms and fry for three minutes on each side. Remove from the heat and top one mushroom with the onions, and place the other mushroom on top to make a sandwich.</instruction>
      <instruction>For the pureed leeks, heat the olive oil, add the chopped leeks and season well with salt and freshly ground black pepper. Saute for three minutes, or until softened. Add a dash of hot water and then blend in a food processor until smooth.</instruction>
      <instruction>For the sauteed leeks, melt the butter in a small saucepan, add the leeks and saute for 3-4 minutes, or until soft. Season well with salt and freshly ground black pepper and set aside.</instruction>
      <instruction>For the orange sauce, take the small pan containing the reserved duck juices, add a dash of hot water, the orange zest and segments and simmer for 2-3 minutes.Technique: Zesting citrus fruit										        				</instruction>
      <instruction>For the balsamic sauce, melt the butter, add the mushrooms and saute for 3-4 minutes. Add the balsamic vinegar and simmer for two minutes.</instruction>
      <instruction>To serve, place the mushroom sandwich on a serving plate and arrange the segmented oranges around the edge of the plate. Place a pile of sauteed leeks in the middle of the plate and arrange the sliced duck breast in a fan shape on top. Place a spoonful of leek puree on the side of the plate and drizzle over the orange and balsamic sauces.</instruction>
    </instructions>
    <keywords>
      <keyword>orange</keyword>
      <keyword>duck</keyword>
      <keyword>black pepper</keyword>
      <keyword>olive oil</keyword>
      <keyword>cumin</keyword>
      <keyword>onion</keyword>
      <keyword>butter</keyword>
      <keyword>field mushrooms</keyword>
      <keyword>olive oil</keyword>
      <keyword>leek</keyword>
      <keyword>black pepper</keyword>
      <keyword>butter</keyword>
      <keyword>leek</keyword>
      <keyword>black pepper</keyword>
      <keyword>duck</keyword>
      <keyword>butter</keyword>
      <keyword>oranges</keyword>
      <keyword>butter</keyword>
      <keyword>field mushroom</keyword>
      <keyword>balsamic vinegar</keyword>
      <keyword>orange</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Fillet steak sandwich with caramelised red onions and homemade stout mustard">
    <ingredients>
      <ingredient>50g/2oz white mustard seeds</ingredient>
      <ingredient>50g/2oz black mustard seeds</ingredient>
      <ingredient>75g/3oz soft light brown sugar</ingredient>
      <ingredient>2 tsp ground allspice</ingredient>
      <ingredient>pinch ground cinnamon</ingredient>
      <ingredient>1 tsp coarse salt</ingredient>
      <ingredient>1 tsp black peppercorns</ingredient>
      <ingredient>1 tsp paprika</ingredient>
      <ingredient>½ tsp turmeric</ingredient>
      <ingredient>125ml/4fl oz red wine vinegar</ingredient>
      <ingredient>3 tbsp stout</ingredient>
      <ingredient>25g/1oz butter</ingredient>
      <ingredient>2 large red onions, sliced</ingredient>
      <ingredient>1 sprig fresh thyme</ingredient>
      <ingredient>15g/½oz butter</ingredient>
      <ingredient>2 tbsp olive oil, plus extra for dressing</ingredient>
      <ingredient>4 x 200g/7oz fillet steaks</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>2 ciabatta loaves</ingredient>
      <ingredient>2 heads Little Gem lettuce, leaves separated</ingredient>
      <ingredient>½ lemon, juice only</ingredient>
      <ingredient>2 large beef tomatoes, thickly sliced</ingredient>
    </ingredients>
    <instructions>
      <instruction>Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.</instruction>
      <instruction>Add the stout and blend briefly.</instruction>
      <instruction>Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.</instruction>
      <instruction>Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months.</instruction>
      <instruction>Preheat the oven to 180C/355F/Gas 4.</instruction>
      <instruction>For the onions, heat a separate pan until hot and add the butter and oil, then add the onions and thyme. Reduce the heat and cook slowly for 12-15 minutes, until caramelised.</instruction>
      <instruction>Meanwhile, for the sandwich, heat a frying pan until hot and add half the butter and oil.</instruction>
      <instruction>Season the steaks with salt and freshly ground black pepper. Add to the hot pan and cook for 2-4 minutes on either side, or until cooked to your liking.</instruction>
      <instruction>Remove the steaks from the pan and set aside to rest for a few minutes.</instruction>
      <instruction>Place the ciabatta into the oven for five minutes, just to warm through.</instruction>
      <instruction>Dress the little gem leaves with a squeeze of lemon and a little olive oil.</instruction>
      <instruction>To serve, cut the ciabatta loaf in half then split it lengthwise and place onto a board.</instruction>
      <instruction>Cut the fillet steak on an angle into 1cm/½in thick slices.</instruction>
      <instruction>Spread the mustard onto the bottom of the bread, and top with the dressed lettuce.</instruction>
    </instructions>
    <keywords>
      <keyword>mustard seeds</keyword>
      <keyword>mustard seeds</keyword>
      <keyword>brown sugar</keyword>
      <keyword>allspice</keyword>
      <keyword>cinnamon</keyword>
      <keyword>salt</keyword>
      <keyword>peppercorns</keyword>
      <keyword>paprika</keyword>
      <keyword>turmeric</keyword>
      <keyword>red wine vinegar</keyword>
      <keyword>butter</keyword>
      <keyword>red onions</keyword>
      <keyword>thyme</keyword>
      <keyword>butter</keyword>
      <keyword>olive oil</keyword>
      <keyword>black pepper</keyword>
      <keyword>ciabatta</keyword>
      <keyword>Little Gem lettuce</keyword>
      <keyword>lemon</keyword>
      <keyword>beef tomatoes</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Turkey club sandwich with garlic mayo">
    <ingredients>
      <ingredient>1 tbsp white wine vinegar</ingredient>
      <ingredient>1 tbsp Dijon mustard</ingredient>
      <ingredient>2  free-range egg yolks</ingredient>
      <ingredient>1 garlic clove, chopped</ingredient>
      <ingredient>200ml/7fl oz olive oil</ingredient>
      <ingredient>3 thick slices bread</ingredient>
      <ingredient>3 slices of turkey</ingredient>
      <ingredient>1 tbsp flatleaf parsley, chopped</ingredient>
    </ingredients>
    <instructions>
      <instruction>For the garlic mayo, whisk the egg yolks with the white wine vinegar and Dijon mustard in a large bowl.</instruction>
      <instruction>Add the chopped garlic and whisk again.</instruction>
      <instruction>Continue whisking and gradually add the oil to create a thick mayonnaise consistency.</instruction>
      <instruction>To build the club sandwhich, spread the mayo on the bread and layer up with the turkey slices. Slice sandwich into triangles and sprinkle the chopped flat leaf parsely to serve.</instruction>
    </instructions>
    <keywords>
      <keyword>white wine vinegar</keyword>
      <keyword>Dijon mustard</keyword>
      <keyword>egg yolks</keyword>
      <keyword>garlic</keyword>
      <keyword>olive oil</keyword>
      <keyword>bread</keyword>
      <keyword>turkey</keyword>
      <keyword>parsley</keyword>
    </keywords>
  </sandwich>
  <sandwich title="The halleluhah sandwich!">
    <ingredients>
      <ingredient>60g/2¼oz packet of halloumi, cut into 2 slices</ingredient>
      <ingredient>12.5g/1-2oz seasoned flour</ingredient>
      <ingredient>2 sundried tomatoes in oil, chopped small handful fresh mint</ingredient>
      <ingredient>bread rolls</ingredient>
    </ingredients>
    <instructions>
      <instruction>Dip the halloumi in the seasoned flour. Fry on a high heat until golden brown. </instruction>
      <instruction>Place 2 slices of halloumi in each roll, followed by 2 sundried tomatoes and a few springs of fresh mint. Serve.</instruction>
    </instructions>
    <keywords>
      <keyword>flour</keyword>
      <keyword>mint</keyword>
      <keyword>bread rolls</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Roxy's steak sandwich">
    <ingredients>
      <ingredient>2-5 garlic cloves (depending on taste)</ingredient>
      <ingredient>1 egg</ingredient>
      <ingredient>1 tbsp lemon juice or white wine vinegar</ingredient>
      <ingredient>2 tsp Dijon mustard</ingredient>
      <ingredient>250ml/9fl oz vegetable oil</ingredient>
      <ingredient>few drops of Maggi liquid seasoning</ingredient>
      <ingredient>few drops of boiling water</ingredient>
      <ingredient>olive oil</ingredient>
      <ingredient>2 minute steaks</ingredient>
      <ingredient>1 ciabatta roll, cut in half lengthways</ingredient>
      <ingredient>50g/2oz bag of rocket</ingredient>
      <ingredient>¼ red onion, thinly sliced</ingredient>
    </ingredients>
    <instructions>
      <instruction>To make the mayonnaise, put the garlic, egg, lemon juice and mustard into a food processor and blend. Keep the motor running while pouring in the oil and the Maggi seasoning. Add a little hot water if the mayonnaise is too thick.</instruction>
      <instruction>Preheat a griddle. Drizzle a little oil over the steaks, then grill for one minute, turning once. Spread the mayonnaise over one half of the ciabatta roll.  Top with the rocket, steak and onion slices. Close with the remaining half ciabatta and serve.</instruction>
    </instructions>
    <keywords>
      <keyword>garlic</keyword>
      <keyword>egg</keyword>
      <keyword>white wine vinegar</keyword>
      <keyword>Dijon mustard</keyword>
      <keyword>vegetable oil</keyword>
      <keyword>seasoning</keyword>
      <keyword>olive oil</keyword>
      <keyword>ciabatta</keyword>
      <keyword>rocket</keyword>
      <keyword>red onion</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Ham, watercress and mustardy cream cheese sandwich">
    <ingredients>
      <ingredient>120g/4½ cream cheese</ingredient>
      <ingredient>¾ tsp English mustard</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>8 thin slices of wholemeal bread</ingredient>
      <ingredient>8 slices of cooked ham</ingredient>
      <ingredient>1 small bunch watercress</ingredient>
    </ingredients>
    <instructions>
      <instruction>Mix together the cream cheese and the mustard and season with salt and pepper.  Add extra mustard for a more fiery flavour; however, it's probably best to have a mild mustard flavour for afternoon tea.</instruction>
      <instruction>Spread the cream cheese mixture on the 8 slices of bread and place the ham on top of 4.  Divide the watercress into small sprigs and place on top.  Finish with the remaining slices of bread, trim off the crusts and cut each into 3 fingers. Serve on a pretty plate with some extra sprigs of watercress.</instruction>
    </instructions>
    <keywords>
      <keyword>cream cheese</keyword>
      <keyword>English mustard</keyword>
      <keyword>black pepper</keyword>
      <keyword>wholemeal bread</keyword>
      <keyword>ham</keyword>
      <keyword>watercress</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Smoked salmon and dill butter tea-sandwich">
    <ingredients>
      <ingredient>65g/2½oz softened butter</ingredient>
      <ingredient>1 heaped tsp fresh dill, chopped</ingredient>
      <ingredient>squeeze of lemon juice</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>8 slices white or brown bread</ingredient>
      <ingredient>4-8 slices of smoked salmon, depending on size</ingredient>
      <ingredient>¼ cucumber, peeled and thinly sliced</ingredient>
    </ingredients>
    <instructions>
      <instruction>Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread.</instruction>
      <instruction>Trim away the crusts and cut each into 4 triangles.  Arrange on an elegant platter with some wedges of lemon for decoration.</instruction>
    </instructions>
    <keywords>
      <keyword>butter</keyword>
      <keyword>dill</keyword>
      <keyword>lemon juice</keyword>
      <keyword>black pepper</keyword>
      <keyword>brown bread</keyword>
      <keyword>smoked salmon</keyword>
      <keyword>cucumber</keyword>
    </keywords>
  </sandwich>
  <sandwich title="Summer sandwich fillings">
    <ingredients>
      <ingredient>½ lemon, zest and juice</ingredient>
      <ingredient>3 tbsp sundried tomato puree</ingredient>
      <ingredient>1 tbsp ground almonds</ingredient>
      <ingredient>15g/½oz basil leaves</ingredient>
      <ingredient>salt and freshly ground black pepper</ingredient>
      <ingredient>200g/7oz quark (low fat cream-style cheese)</ingredient>
      <ingredient>½ avocado, peeled and chopped</ingredient>
      <ingredient>½ lemon, juice only</ingredient>
      <ingredient>12 cherry tomatoes, quartered</ingredient>
      <ingredient>15g/½oz coriander or parsley, chopped</ingredient>
      <ingredient>salt and freshly ground black pepper, to taste</ingredient>
    </ingredients>
    <instructions>
      <instruction>For the sundried tomato spread, mix the lemon zest and juice with the tomato puree and ground almonds to form a thick paste.Technique: Zesting citrus fruit										        				</instruction>
      <instruction>Chop the basil and stir in. Season with salt and pepper to taste.</instruction>
      <instruction>For the quark and avocado filling, mix the quark with the rest of the ingredients and season to taste.</instruction>
    </instructions>
    <keywords>
      <keyword>lemon</keyword>
      <keyword>tomato puree</keyword>
      <keyword>ground almonds</keyword>
      <keyword>basil</keyword>
      <keyword>black pepper</keyword>
      <keyword>cheese</keyword>
      <keyword>avocado</keyword>
      <keyword>lemon</keyword>
      <keyword>cherry tomatoes</keyword>
      <keyword>coriander</keyword>
      <keyword>black pepper</keyword>
    </keywords>
  </sandwich>
  <keywordDefs>
    <keyword url="/food/images/food_16x9_608/foods/e/egg_16x9.jpg">eggs</keyword>
    <keyword url="/food/images/food_16x9_608/foods/m/mayonnaise_16x9.jpg">mayonnaise</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/butter_16x9.jpg">butter</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/paul_hollywoods_crusty_83536_16x9.jpg">white bread</keyword>
    <keyword url="/food/images/food_16x9_608/foods/w/watercress_16x9.jpg">watercress</keyword>
    <keyword url="/food/images/food_16x9_608/foods/r/red_onion_16x9.jpg">red onions</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/brown_sugar_16x9.jpg">brown sugar</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/cheese_16x9.jpg">cheese</keyword>
    <keyword url="/food/images/food_16x9_608/foods/s/spring_onion_16x9.jpg">spring onions</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/chicory_16x9.jpg">chicory</keyword>
    <keyword url="/food/images/food_16x9_608/foods/r/rice_vinegar_16x9.jpg">rice vinegar</keyword>
    <keyword url="/food/images/food_16x9_608/foods/t/tea_16x9.jpg">tea</keyword>
    <keyword url="/food/images/food_16x9_608/foods/w/wasabi_16x9.jpg">wasabi</keyword>
    <keyword url="/food/images/food_16x9_608/foods/w/whisky_16x9.jpg">whisky</keyword>
    <keyword url="/food/images/food_16x9_608/foods/l/lemon_16x9.jpg">lemons</keyword>
    <keyword url="/food/images/food_16x9_608/foods/s/sichuan_pepper_16x9.jpg">Sichuan pepper</keyword>
    <keyword url="/food/images/food_16x9_608/foods/s/sea_trout_16x9.jpg">sea trout</keyword>
    <keyword url="/food/images/food_16x9_608/foods/d/dijon_mustard_16x9.jpg">Dijon mustard</keyword>
    <keyword url="/food/images/food_16x9_608/foods/m/maple_syrup_16x9.jpg">maple syrup</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/brown_bread_16x9.jpg">brown bread</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/cream_cheese_16x9.jpg">cream cheese</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/black_pepper_16x9.jpg">black pepper</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/cheesesoufflebuckwhe_93524_16x9.jpg">smoked salmon</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/caviar_16x9.jpg">caviar</keyword>
    <keyword url="/food/images/food_16x9_608/foods/s/shallot_16x9.jpg">shallot</keyword>
    <keyword url="/food/images/food_16x9_608/foods/d/dill_16x9.jpg">dill</keyword>
    <keyword url="/food/images/food_16x9_608/foods/l/lemon_16x9.jpg">lemon</keyword>
    <keyword url="/food/images/food_16x9_608/foods/z/zest_16x9.jpg">zest</keyword>
    <keyword url="/food/images/food_16x9_608/foods/p/prosciutto_16x9.jpg">prosciutto</keyword>
    <keyword url="/food/images/food_16x9_608/foods/f/fig_16x9.jpg">fig</keyword>
    <keyword url="/food/images/food_16x9_608/foods/o/olive_oil_16x9.jpg">olive oil</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/balsamic_vinegar_16x9.jpg">balsamic vinegar</keyword>
    <keyword url="/food/images/food_16x9_608/foods/s/salt_16x9.jpg">salt</keyword>
    <keyword url="/food/images/food_16x9_608/foods/r/rocket_16x9.jpg">rocket</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/pickledcucumber_11033_16x9.jpg">cucumber</keyword>
    <keyword url="/food/images/food_16x9_608/foods/l/lettuce_16x9.jpg">lettuce</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/beef_topside_16x9.jpg">topside</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/beef_16x9.jpg">beef</keyword>
    <keyword url="/food/images/food_16x9_608/foods/e/english_mustard_16x9.jpg">English mustard</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/ovenbakedsweetmisoma_73596_16x9.jpg">salmon</keyword>
    <keyword url="/food/images/food_16x9_608/foods/d/double_cream_16x9.jpg">double cream</keyword>
    <keyword url="/food/images/food_16x9_608/foods/y/yoghurt_16x9.jpg">yoghurt</keyword>
    <keyword url="/food/images/food_16x9_608/foods/h/horseradish_16x9.jpg">horseradish</keyword>
    <keyword url="/food/images/food_16x9_608/foods/a/apple_16x9.jpg">apple</keyword>
    <keyword url="/food/images/food_16x9_608/foods/m/mint_16x9.jpg">mint</keyword>
    <keyword url="/food/images/food_16x9_608/foods/p/parsley_16x9.jpg">parsley</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/baguette_16x9.jpg">baguette</keyword>
    <keyword url="/food/images/food_16x9_608/foods/r/red_onion_16x9.jpg">red onion</keyword>
    <keyword url="/food/images/food_16x9_608/foods/w/wholemeal_bread_16x9.jpg">wholemeal bread</keyword>
    <keyword url="/food/images/food_16x9_608/foods/p/pesto_16x9.jpg">pesto</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/stuffedchickenbreast_72067_16x9.jpg">chicken breast</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/bread_roll_16x9.jpg">bread rolls</keyword>
    <keyword url="/food/images/food_16x9_608/foods/g/green_bean_16x9.jpg">green beans</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/italianstylezucchini_9833_16x9.jpg">courgette</keyword>
    <keyword url="/food/images/food_16x9_608/foods/t/tomato_16x9.jpg">tomatoes</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/cherry_tomatoes_16x9.jpg">cherry tomatoes</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/basil_16x9.jpg">basil</keyword>
    <keyword url="/food/images/food_16x9_608/foods/l/lime_16x9.jpg">lime</keyword>
    <keyword url="/food/images/food_16x9_608/foods/o/olive_16x9.jpg">olives</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/stuffedaubergineroll_85751_16x9.jpg">aubergine</keyword>
    <keyword url="/food/images/food_16x9_608/foods/m/mozzarella_cheese_16x9.jpg">mozzarella</keyword>
    <keyword url="/food/images/food_16x9_608/foods/f/flour_16x9.jpg">flour</keyword>
    <keyword url="/food/images/food_16x9_608/foods/e/egg_16x9.jpg">egg</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/breadcrumbs_16x9.jpg">breadcrumbs</keyword>
    <keyword url="/food/images/food_16x9_608/foods/v/vegetable_oil_16x9.jpg">vegetable oil</keyword>
    <keyword url="/food/images/food_16x9_608/foods/g/ginger_16x9.jpg">ginger</keyword>
    <keyword url="/food/images/food_16x9_608/foods/g/garlic_16x9.jpg">garlic</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/chilli_powder_16x9.jpg">chilli powder</keyword>
    <keyword url="/food/images/food_16x9_608/foods/g/garam_masala_16x9.jpg">garam masala</keyword>
    <keyword url="/food/images/food_16x9_608/foods/f/fennel_seeds_16x9.jpg">fennel seeds</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/cheddar_cheese_16x9.jpg">cheddar</keyword>
    <keyword url="/food/images/food_16x9_608/foods/l/lemon_juice_16x9.jpg">lemon juice</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/stuffedchickenbreast_72067_16x9.jpg">chicken breasts</keyword>
    <keyword url="/food/images/food_16x9_608/foods/t/tortilla_flour_16x9.jpg">flour tortillas</keyword>
    <keyword url="/food/images/food_16x9_608/foods/o/onion_16x9.jpg">onion</keyword>
    <keyword url="/food/images/food_16x9_608/foods/l/little_gem_lettuce_16x9.jpg">Little Gem lettuce</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/chutney_16x9.jpg">chutney</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/paul_hollywoods_crusty_83536_16x9.jpg">bread</keyword>
    <keyword url="/food/images/food_16x9_608/foods/w/wholegrain_mustard_16x9.jpg">wholegrain mustard</keyword>
    <keyword url="/food/images/food_16x9_608/foods/h/honey_16x9.jpg">honey</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/sageonionstuffing_3580_16x9.jpg">stuffing</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/cranberryandcumberla_70984_16x9.jpg">cranberry sauce</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/brie_cheese_16x9.jpg">Brie</keyword>
    <keyword url="/food/images/food_16x9_608/foods/t/tomato_16x9.jpg">tomato</keyword>
    <keyword url="/food/images/food_16x9_608/foods/t/turmeric_16x9.jpg">turmeric</keyword>
    <keyword url="/food/images/food_16x9_608/foods/t/tamarind_16x9.jpg">tamarind</keyword>
    <keyword url="/food/images/food_16x9_608/foods/p/plaice_16x9.jpg">plaice</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/cumin_16x9.jpg">cumin</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/cardamom_16x9.jpg">cardamom</keyword>
    <keyword url="/food/images/food_16x9_608/foods/b/bay_leaf_16x9.jpg">bay leaf</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/cinnamon_16x9.jpg">cinnamon</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/cloves_16x9.jpg">cloves</keyword>
    <keyword url="/food/images/food_16x9_608/foods/o/onion_16x9.jpg">onions</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/coriander_16x9.jpg">coriander</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/ciabatta_16x9.jpg">ciabatta</keyword>
    <keyword url="/food/images/food_16x9_608/foods/p/port_16x9.jpg">port</keyword>
    <keyword url="/food/images/food_16x9_608/foods/o/orange_16x9.jpg">orange</keyword>
    <keyword url="/food/images/food_16x9_608/foods/j/juniper_berries_16x9.jpg">juniper berries</keyword>
    <keyword url="/food/images/food_16x9_608/foods/t/thyme_16x9.jpg">thyme</keyword>
    <keyword url="/food/images/food_16x9_608/foods/c/caster_sugar_16x9.jpg">caster sugar</keyword>
    <keyword url="/food/images/food_16x9_608/foods/p/pepper_16x9.jpg">pepper</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/duckpancakeswithhois_67779_16x9.jpg">duck</keyword>
    <keyword url="/food/images/food_16x9_608/foods/l/leek_16x9.jpg">leek</keyword>
    <keyword url="/food/images/food_16x9_608/foods/o/orange_16x9.jpg">oranges</keyword>
    <keyword url="/food/images/food_16x9_608/foods/m/mustard_seeds_16x9.jpg">mustard seeds</keyword>
    <keyword url="/food/images/food_16x9_608/foods/a/allspice_16x9.jpg">allspice</keyword>
    <keyword url="/food/images/food_16x9_608/foods/p/paprika_16x9.jpg">paprika</keyword>
    <keyword url="/food/images/food_16x9_608/foods/w/white_wine_vinegar_16x9.jpg">white wine vinegar</keyword>
    <keyword url="/food/images/food_16x9_608/foods/t/turkey_16x9.jpg">turkey</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/honeyandmarmaladegla_93186_16x9.jpg">ham</keyword>
    <keyword url="/food/images/food_16x9_608/foods/t/tomato_puree_16x9.jpg">tomato puree</keyword>
    <keyword url="/food/images/food_16x9_608/foods/g/ground_almonds_16x9.jpg">ground almonds</keyword>
    <keyword url="/food/images/food_16x9_608/recipes/realguacamole_81424_16x9.jpg">avocado</keyword>
  </keywordDefs>
</sandwiches>
    